Holding roast chicken question.

I would hold in dry heat in the warmer drawer, at 140 degrees with buffers on the bottom and top. You don't want the chicken to be directly on the bottom of the drawer, that's what the buffers are for.

 

Microwave is not an option . Who ever told you this is not a chef The way most lines work with duck or chix. Pre cook figure what you will average per service.  When you get order for chick put it on a sizzler and pop it into hot upper oven about 400. should take 10 minutes to get hot and cispy. In my opinion as well as others Microwaves are for heating not cooking and wont give crisp foods.or quality foods.

 

I had an owner once try to talk me into microwaving half-chicken to make service faster, and I actually had to test it out to dissuade him. Common sense is correct; microwaved chicken is dreadful.

 

The best way I can think of would be to sous vide the birds, chill rapidly and either reheat in the water bath, then sear or reheat in a very hot oven.

 

Sous vide can work quite well, but it can take a long time for the birds to reach proper temp cooking and also raising temp for service can take time. If it is found necessary to hot hold birds I would certainly recommend brining. It will help to keep birds moist and allow you to infuse extra aromatics into the bird.   

Poor mans Sous Vide can be an option. I have used it for smaller game birds. Stuff the cavity with butter and aromatics. Wrap tightly in clingfilm. Steam at a temp 5 deg above desired final internal temp of the bird. Chill. For service crisp skin in foaming butter and reheat thouroughly in the oven. Again this works well with smaller birds but not too sure how it would effect a half chicken.  

 

Chef keep in mind that when using sous-vide process on any  meat,chick. or fish subject to over 140 is actually being denatured. Also the last thing some people will do is wrap  and cook in plastic wrap of any kind. do to health issues

 

I don't like the idea of Sous Vide for chicken, in many cases this method of cooking gives the appearance of pink/red meat near the bone. Most of the people in the USA want to see "Cooked through" no red or pink showing. The quick blast of the oven may crisp the outside and heat the inside but it won't take this under done look away........I thought the OP wanted to know the best way to hold Roasted Chicken on his line for quick spoon up service ??????????

 

I've never seen much pink on the bones when cooking chicken sous vide at 147 degrees F.

 

why not break down the bird and just serve the breast and leg, it will look better on the plate and there will be no hot holding. confit the leg then reheat to order should take about 8 mins and pan roast the breast simple. if you want you could throw the wing in as well